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Caramel & Chocolate Muffins

Ingredients

  • 375g plain flour
  • 3 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • 70g unsalted butter
  • 80ml vegetable oil
  • 200g caster sugar
  • 2 large eggs
  • 80g natural yogurt
  • 240ml whole milk
  • 1 tsp Norohy Organic Madagascan Bourbon Vanilla Extract
  • 170g Callebaut Dark Chocolate Drops
  • 100g Nigay Crunchy Caramel Pebbles

Method

Soft, chocolatey and packed with caramel crunch, these muffins are a simple way to bake something special. The batter comes together in minutes, and the Nigay Crunchy Caramel Pebbles add a golden, toasty bite that takes them to the next level. Great for breakfast, lunchboxes or an afternoon treat with a cuppa.

Ingredients

Method

  1. Heat the oven to 220°C (200°C fan). Line a muffin tin with muffin cases. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk the melted butter, oil, sugar and eggs until smooth. Add the sour cream, milk and vanilla, whisking until fully combined.
  4. Pour the wet mixture into the dry ingredients and fold gently with a spatula or wooden spoon until just combined. The batter will be thick. Don’t overmix. Stir in the Callebaut Dark Chocolate Drops and Crunchy Caramel Pebbles.
  5. Divide the batter evenly between muffin cups, filling them right to the top.
  6. Bake at 220°C for 5 minutes. Without opening the oven, reduce the temperature to 175°C (fan 160°C) and bake for another 25–26 minutes, or until the tops are golden and a skewer comes out clean.

Approximate costs

£5.45
Makes 12 Muffins
£0.45
1 Muffin
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.
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Norohy

Norohy Organic Madagascan Bourbon Vanilla Extract 225ml

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A clean label product with no added colour or flavour enhancer, Norohy vanilla extract uses Bourbon vanilla beans and, s...

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Callebaut

Callebaut Dark Chocolate Bakestable Drops

Minimum Cocoa Solids 48% Fat 26.8%; approx 6,500 per kg

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Add bold chocolate flavour and an irresistible bite to your bakes with Callebaut Baking Drops L. These extra-big dark ch...

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